myka 2

"Irish potato griddle cakes, made from both baked potato and raw, grated potato, are pan fried until crisp and golden. Serve them with butter or honey."

Ingredients 1 h 20 m {{adjustedServings}} servings 249 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 249 kcal
  • 12%
  • Fat:
  • 4.8 g
  • 7%
  • Carbs:
  • 44g
  • 14%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 371 mg
  • 15%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Scrub the unpeeled potatoes and prick them several times with a fork; place onto a baking sheet.
  2. Bake in the preheated oven until the potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove, cool, and peel. Mash the potatoes with the buttermilk. Stir in the grated raw potato, flour, baking soda, salt, and pepper.
  3. Melt the butter in a large skillet or griddle over medium heat. Scoop the potato mixture into the skillet to make 3 inch cakes. Fry until golden and crisp, turning once, about 5 minutes per side.
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Reviews 10

  1. 10 Ratings


I grew up eating authentic boxty and this is a so-so attempt as written. I did follow the recipe using 1 small red potato to grate and 1 small Idaho to bake. The raw grated potato is supposed to give this some texture, so that was alright, but the result was just bland and uninteresting, IMO. For my actual meal, I used leftover mashed potatos, which had been cooked in salted water and mashed with butter and milk. I had cooked extra knowing I would use the rest for Boxty. I added 2 grated medium red potatoes, 1 cup of AP flour, 1 tsp baking soda and 3 tbs of reserved bacon drippings and enough milk to make a pourable batter. This was then cooked in a cast iron skillet, which I had lightly greased.


These were okay, but it would be helpful to have actual measurements for the salt and pepper. It's hard to season something like this "to taste". I felt like I had added a LOT of salt and pepper, but they still needed more. Also, the raw potato doesn't get cooked very well, so I might adapt the recipe next time by par-cooking the shredded potato before mixing it with the other ingredients. Other than that, the flavor was good. I, too, "baked" my potatoes in the microwave instead of the oven to save time. I had to use a buttermilk substitute (milk + vinegar), so I'd like to try them with real buttermilk next time. I served them topped with sour cream and a little shredded cheddar cheese.


I like this dish for simplicity of the potato flavor...mine was not too floury tasting at all. I baked a huge potato in the oven like the recipe said to, and I grated a large red potato, skin and all for some extra color. I did top mine with just a sprinkle of parmigiano-regianno cheese.